🇮🇳 IndiaCatalog recipe
Eggs scrambled into a base of blistered onion, tomato and green chili until the curds turn loosely golden and flecked with spice.
For 2 servings.
No reviews yet
Cooked this? Be the first to tell everyone how it went.
Sign in to rate and review this recipe.
Sign in to suggest corrections and improvements.
Community posts are opinions, not professional advice. Community guidelines
Videos belong to their creators and play on their platform’s terms — Cibora never re-hosts third-party video.
Buy these ingredients
Links open each store’s own site, where you see their live local prices. Our cost figures in the app are estimates only.
Melt the butter in a pan and crackle the cumin seeds, then add the onion and cook until soft and just turning gold, about 4 minutes.
Add garlic, ginger and green chili and cook 1 minute, then stir in the turmeric and chili powder.
Add the tomato and cook until it breaks down and the raw smell is gone, about 4 minutes.
💡 Cook the tomato down properly here — underdone tomato leaves the bhurji tasting sour and thin.
Season the beaten eggs with a pinch of salt, pour into the pan, and scramble over medium heat, breaking up the curds as they set, about 3 minutes.
Scatter with cilantro and serve hot with toast or paratha.
Bhurji began as a way to stretch eggs further by cooking them down with vegetables rather than serving them plain, and it became a fixture of railway station stalls and street breakfast carts across North India. It's fast enough for a workday breakfast and hearty enough to double as dinner with bread, which is why it holds a place in Indian kitchens that most other egg dishes don't.
No suggestions yet. Spotted a wrong quantity, a missing step, or a better technique? Suggest it — accepted changes join the recipe’s version history.
Sign in to join the discussion. Reading is open to everyone.
Nothing here yet — questions about technique, timing, and substitutions all welcome.